Poblano White Chicken Chili


15 mins

Prep Time

20 mins

Cook Time


Serving Size

Conquer your hunger on cool evenings or whenever you crave bold comfort food with our Poblano White Chicken Chili. With shredded rotisserie chicken and Williams Tex-Mex Style Chili Seasoning, it’s a satisfying Tex-Mex sensation that hits the spot every time.


1 tbsp Olive oil
2 large Poblano peppers, seeded and diced
1 large Yellow onion, diced
1 Jalapeño, seeded and minced
2 cups Low-sodium chicken broth
2 (15-oz) cans Cannellini beans, drained and rinsed
1 cup (8 oz) Cream cheese, cut into cubes, room temperature
1 pkg Williams Tex-Mex Style Chili Seasoning
2 1/2 cups Shredded rotisserie chicken
1 1/2 cups Shredded pepper jack cheese
1 small Red onion, finely chopped
1/4 cup Chopped fresh cilantro
Tortilla strips, for serving, optional


Heat oil in a large pot over medium-high heat. Add the poblanos, onion and jalapeño, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in the broth and beans and bring to a simmer over medium heat.

Stir in the cream cheese and Williams Tex-Mex Style Chili Seasoning until combined. Stir in the chicken, and simmer for 10-15 minutes, until flavors develop.

Divide the chili between serving bowls, and top with the cheese, onion, cilantro and tortilla strips.

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